Gateau au Chocolat aux Amandes
Chocolate and Almond Cake
2 Tbsp Sovrano Coffee Liqueur
100g brown sugar
100g , ground
3 free-range eggs, separated
Preheat oven to 150˚C. Grease and flour a 23cm tart tin (with a removeable base) and line base with baking paper.
In a double boiler melt together the chocolate, butter and coffee liqueur. Take off the heat and stir in the sugar and ground almonds.
Separate eggs. Add yolks to chocolate mixture. Whisk egg whites with salt till they form stiff peaks. With a rubber spatula gently fold the whites into the chocolate mixture. Pour mixture into tart tin and bake for 45 minutes.
Melt a little chocolate with milk and splash over cake.
Our thanks to Peta Mathias for this recipe 2012.
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